In a busy commercial kitchen, your refrigeration equipment works 24/7—just like you do. And if you’re like most chefs or restaurant owners, the last thing you want is for your fridge or freezer to fail during a dinner rush.
The good news? With just a few simple habits, you can keep your commercial refrigeration equipment running smoothly, avoid costly breakdowns, and extend the life of your investment.
At Payless Restaurant Supply, we’re more than just a kitchen supply store—we’re your behind-the-line partner. Here are six maintenance tips we recommend, in order of how often you should be doing them.
1. Keep It Clean — Inside and Out (Daily to Weekly)
Food spills, crumbs, and grease don’t just make your kitchen look messy—they can cause long-term damage to your refrigeration unit.
Wipe down shelves, clean gaskets, and remove any food residue at least once a week (more often if needed). Don’t forget to clean the exterior too—especially handles and door frames, which can collect grime fast.
A clean fridge isn’t just about hygiene—it helps your equipment perform better and last longer.
2. Don’t Overload Your Refrigerator (Daily)
We get it—space in a commercial kitchen is always tight. But overfilling your fridge can block airflow, making it harder to maintain safe temperatures.
Good rule of thumb: leave enough room for air to circulate around your food. Organize items smartly and avoid stacking things too close to the fan or vents.
3. Monitor Internal Temperature with a Thermometer (Daily)
Even if your unit has a built-in thermostat, it’s smart to use a separate thermometer to double-check.
Make sure your fridge stays below 40°F (4°C) and your freezer below 0°F (-18°C). If the temperature fluctuates, it could be a sign your unit needs service—or worse, that your food isn’t safe.
4. Check Door Seals and Gaskets (Weekly)
A faulty door gasket might seem minor, but it can cause your fridge to leak cold air, overwork the compressor, and lead to higher energy bills.
Inspect the door seals every week. If you see any cracks, tears, or gaps, replace them promptly. A tight seal means better cooling and lower costs.
5. Ensure Proper Ventilation (Weekly or Monthly)
Refrigeration units need room to breathe.
Make sure there’s at least 6 inches of space between the back of your unit and the wall to allow for airflow. Also, avoid stacking boxes or supplies on or around the compressor area.
Blocked airflow = overheating = expensive repairs.
6. Clean the Condenser Coils (Monthly)
This one often gets forgotten—but it’s one of the most important.
Your condenser coil removes heat from the unit. When it’s covered in dust or grease (which happens quickly in a busy kitchen), your fridge has to work harder—and that can lead to breakdowns.
Clean the coils at least once a month with a brush or vacuum. It’s a small job that can save you big money.
Final Thoughts
Taking care of your commercial refrigeration equipment doesn’t have to be a headache. With just a bit of regular maintenance, you can keep your kitchen cool, your food safe, and your equipment running like a champ.
Looking to upgrade your current setup? At Payless Restaurant Supply, we’ve got the best deals on commercial kitchen equipment, kitchen supply shop essentials, and everything else you need to keep your operation moving.
From griddles and ovens to refrigerators and food prep stations, we’re here to support every chef, every shift, every time.
